Pumpkin Chocolate Chip Bread is a wonderful mix of sweet and cozy flavors that make it feel like fall in every bite. The soft pumpkin bread is moist and tender, with little pockets of melted chocolate chips that add just the right touch of sweetness. It’s the perfect treat to enjoy any time you want a warm, comforting snack.
I love making this bread when the weather starts to cool down because the pumpkin adds a gentle earthiness that pairs so well with the chocolate chips. One tip I have is to not overmix the batter, so the bread stays nice and fluffy. The smell of pumpkin and spices baking in the oven fills the whole house with a cozy vibe I can’t get enough of.
My favorite way to enjoy this bread is slightly warmed with a smear of butter—it makes it feel like a little celebration every morning. It’s also a crowd-pleaser for casual get-togethers or a sweet surprise for family. If you have some pumpkin lying around, this bread is a simple way to turn it into a tasty, comforting treat everyone will love.
Key Ingredients & Substitutions
Pumpkin Puree: The heart of this bread, pumpkin puree adds moisture and a gentle earthy flavor. Canned pumpkin works perfectly, but homemade puree is great if you want a fresh touch. You can also use sweet potato puree as a substitute.
Flour: All-purpose flour gives this bread structure. If you prefer gluten-free, try a 1-to-1 gluten-free baking blend, but expect a slightly different texture.
Spices: Cinnamon, nutmeg, cloves, and ginger bring warmth and depth. If you don’t have all the spices, just cinnamon alone still gives a lovely taste.
Chocolate Chips: Semi-sweet chips add melty bursts of sweetness. You can swap these for dark or milk chocolate chips, or even chopped nuts for a crunch.
Oils & Sugars: Vegetable oil keeps the bread moist. You can use melted coconut oil or canola oil instead. For sugar, a mix of granulated and brown sugar adds sweetness and moisture, but all brown sugar works well too.
How Do You Make Sure the Bread Bakes Evenly and Stays Moist?
Baking quick bread can be tricky because it’s easy to overbake or dry it out. Here’s how to avoid that:
- Don’t overmix: When adding dry ingredients to wet, stir just until combined. Overmixing can make bread dense.
- Use the right pan: A 9×5 loaf pan is perfect. Too big or too small changes baking time and texture.
- Keep an eye on baking time: Start checking for doneness around 60 minutes. Use a toothpick to test—if it comes out clean or with a few moist crumbs, it’s done.
- Cool properly: Let the bread cool in the pan for 10-15 minutes before moving it to a rack. This helps it set without becoming soggy.
- Keep moisture in: Storing the bread wrapped or in an airtight container keeps it fresh longer.
Equipment You’ll Need
- 9×5-inch loaf pan – the perfect size to shape your bread and bake it evenly.
- Mixing bowls – use one for dry ingredients and one for wet to keep things organized.
- Whisk – great for combining dry ingredients and removing lumps easily.
- Wooden spoon or spatula – helpful for gently folding in chocolate chips without overmixing.
- Toothpick or cake tester – to check if your bread is baked through without cutting into it.
Flavor Variations & Add-Ins
- Chopped walnuts or pecans – add crunch and a nutty flavor that pairs well with pumpkin.
- White chocolate chips – for a sweeter, creamier twist instead of semi-sweet chips.
- Swap pumpkin puree with mashed banana – for a different fruit flavor with similar moisture.
- Add a teaspoon of espresso powder – enhances the chocolate flavor and adds depth.
Pumpkin Chocolate Chip Bread
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This bread takes about 15 minutes to prepare and around 60-70 minutes to bake. Allow an additional 10-15 minutes for cooling before slicing. Altogether, it’s a bit over an hour from start to finish.
Step-by-Step Instructions:
1. Preheat & Prepare Your Pan:
Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This blends the spices evenly through your bread.
3. Combine Wet Ingredients:
In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, beating well each time. Stir in vanilla extract.
4. Bring It All Together:
Gradually add the dry mixture to the wet ingredients. Stir with a gentle hand until just combined—this keeps your bread tender. Fold in the chocolate chips carefully.
5. Bake:
Pour batter into your prepared pan and spread it evenly. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs attached.
6. Cool & Serve:
Let the bread cool in the pan for 10-15 minutes. Then remove it to a wire rack so it cools completely before slicing. Enjoy slightly warm or at room temperature!
Can I Use Frozen Pumpkin Puree for This Bread?
Yes, you can use frozen pumpkin puree! Just make sure to thaw it completely in the refrigerator overnight and drain any excess liquid before using it in the recipe.
How Should I Store Leftover Pumpkin Chocolate Chip Bread?
Store leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread wrapped well for up to 3 months and thaw before serving.
Can I Substitute the Chocolate Chips?
Definitely! You can use white chocolate chips, dark chocolate chunks, or even chopped nuts like walnuts or pecans to add a different texture and flavor to your bread.
What If I Don’t Have All the Spices?
If you’re missing some spices, don’t worry! Cinnamon alone will still give great flavor. Feel free to adjust based on what you have—I promise it will still taste delicious.
